Almond and Panko Crusted Fish Sticks Recipe

By Emma Laperruque | June 29, 2012

Fish sticks and herbed yogurt dip

Most people first meet fish sticks in the freezer section of the supermarket. Cardboard box, processed product, high in sodium, low in nutrients…. It’s not the best first impression. Maybe that’s why fish sticks have always been the less popular cousin to chicken fingers. Whatever the reason for their shaky reputation, I’m here to vouch for ‘em.

Making fish sticks from scratch is quick and inexpensive. Just use an easy-to-work-with, low-cost fish like tilapia. In this recipe, strips of tilapia are marinated in buttermilk, which keeps the fish tender and juicy, and adds some tang. Next, they’re coated in a mixture of panko, sliced almonds, lemon zest, and salt and pepper. They bake in hot oven for 20 or so minutes—not a greasy fryer—and that’s all there is to it. Crisp, flavorful, and completely good for you. Above, the fish sticks are served with an herbed yogurt dip: bright green with fresh basil, cilantro, and mint. To me, they downright put chicken nuggets to shame.

Photos: Emma Laperruque


Easy Vegan Cookies Recipe

By Aine Carlin | September 22, 2011

Photo: Aine Carlin

Photo: Aine Carlin

When I’m baking I like to keep things as simple as possible. I’ve never tried my hand at a triple-layered cake nor a complex tart involving handmade pastry, but what I have made plenty of, however, is cookies. Lots and lots of yummy vegan cookies.

Cookies take very little thinking power and don’t require a massive amount of skill in the baking department so I often turn to them when I need something sweet but don’t want to spend hours in the kitchen. Read More


Vegan Almond and Amaranth ‘Cocktail Sausages’ Recipe

By Aine Carlin | July 8, 2011

Photo: Aine Carlin

Photo: Aine Carlin

I like playing around with food, messing with it and just having silly fun, which is exactly how these little ‘cocktail sausages’ came about. Okay, so there is nothing sausage like about these semi sweet morsels other than the shape but that’s what makes them fun (I’m easily amused). Stick a cocktail stick in ‘em even. Go wild. Go crazy!

These fun ‘sausages’ are not just silly, they also have a serious side and contain a whole load of goodness that you certainly wouldn’t find in a real sausage.  Read More


August Restaurant’s White Gazpacho Soup Recipe

By | July 6, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

Since his arrival at August Restaurant in the West Village, new Executive Chef Jordan Frosolone, has revamped the menu.  You can enjoy a hearty weekend brunch with friends in their backyard patio, or fantastic modern European fare and a cocktail for a weekday dinner date.  Chef Jordan has generously shared one of his most popular recipes, White Gazpacho Soup, with readers. Read More

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger